​ All the flavors of the southwest collide in this dish from the bold spiced wild javelina to the earth root vegetables. Chef Josh couldn't escape his own deeply rooted culture and his southern flair with the Tennessee Whiskey.

- Chef Josh Weise​Culinary Graduate from Sullivan University. Chef Weise has 15 plus years in the culinary industry as he first started in working for the Seelbach Hotel in Louisville , KY. He gained experience there under the best chefs in the area that helped propel his career through hotels, fine dining restaurants, commissary kitchens and convention centers. He has also executed meals for celebrity musicians, athletes and even the President and Vice President of the United States. Most recently he was part of the culinary team for Super Bowl 50 in Santa Clara, California. He is currently for the team at Brown Foreman as well as a private chef and caterer. Because if his roots he like to use local ingredients and local farmers.